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Pear parkin pudding with custard

Pear parkin pudding with custard

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(3 ratings)

Prep: 25 mins Cook: 1 hr

Easy

Serves 8
This easy and comforting pud is the perfect way to round off a family lunch

Nutrition and extra info

Nutrition:

  • kcal538
  • fat22g
  • saturates13g
  • carbs81g
  • sugars45g
  • fibre5g
  • protein9g
  • salt0.91g
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Ingredients

  • 200g porridge oats
  • 200g self-raising flour
  • 2 tsp ground ginger
  • ¼ tsp salt
  • 175g treacle
  • 140g butter, plus extra for the dish and dotting over

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g light muscovado sugar, plus a bit more
  • 2 balls stem ginger from a jar, chopped, plus some of the syrup to serve

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 ripe pears, peeled, stalks cut off, cored and halved

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • custard, to serve (see recipe below)

Method

  1. Heat oven to 160C/140C fan/gas 3. Butter a 30 x 20cm baking dish. Mix the first four ingredients together. Melt the treacle, butter and sugar together in a large saucepan, then stir in the dry ingredients, half of the chopped ginger, the egg and milk to give a smooth batter.

  2. Spoon into the baking dish, then sit the pear halves in the batter. Dot more butter over each pear half and sprinkle with a little more sugar. Bake for 1 hr until risen all over and a skewer inserted into the middle of the pudding comes out clean.

  3. To serve, scatter the rest of the ginger over the fruit, then drizzle all over with syrup from the jar. Serve in rectangles with custard, below.

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Comments, questions and tips

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Comments (3)

vimtogirl's picture

I used tinned pear halves for speed and that worked well. I also tried a version where I used golden syrup instead of treacle and peaches instead of pears, very yummy!!! A regularly requested pudding in our household. It does easily make enough for 8, so i also halve the recipe and use a 20cm square tin if I want to make enough for 4.

lilimohiddin's picture
4

We liked this even though we ran out of treacle and so used molasses & golden syrup instead. We also added some mixed spice and added to the lovely smells and tastes. Enjoy!

alhutt1's picture
4

Very good, especially with the qiuck custard. Thought the pieces were quite large and very filling, so could easily make it serve more than 8.

Questions (2)

lauralmitchell's picture

In the custard, the rest of what milk? There is no milk in the recipe other than the bit with the cornstarch.

goodfoodteam's picture

Hi lauralmitchell, thanks for getting in touch. The milk quantity was missing from the tip box but this has been amended so that the text above is now correct. Thanks for bringing this to our attention and apologies for the confusion. 

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